Garofalo Fusilli No. 63 delivers excellent sauce retention and a reliable bite. Made in Gragnano to IGP standards, it’s suitable for pasta salads, pre-portioned meals, and plated service where presentation and performance need to hold from kitchen to table.
With careful drying and a high protein level, this pasta maintains structure during busy service periods and helps operators manage portion control effectively.
Holds shape and texture in cold pasta salads and mixed deli-style sides
Suitable for buffet service and volume catering where visual appeal and durability matter
Packed: 12 x 1kg
Cook time: ~10 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
Garofalo Fusilli No. 63 delivers excellent sauce retention and a reliable bite. Made in Gragnano to IGP standards, it’s suitable for pasta salads, pre-portioned meals, and plated service where presentation and performance need to hold from kitchen to table.
With careful drying and a high protein level, this pasta maintains structure during busy service periods and helps operators manage portion control effectively.
Holds shape and texture in cold pasta salads and mixed deli-style sides
Suitable for buffet service and volume catering where visual appeal and durability matter
Packed: 12 x 1kg
Cook time: ~10 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
